Forget frantic weekday suppers! These Easy Make-Head Chicken Pot Pies offer comfort-food bliss with minimal effort. The secret? For the Birds, my small-batch spice blend that sings with savory warmth. Imagine the gentle melody of celery seed harmonizing with earthy thyme and sage, while marjoram adds a subtle whisper of sweetness. Black pepper provides a touch of rhythmic zest, and a whisper of nutmeg rounds out the symphony. Get ready to layer this aromatic chorus into a hearty chicken, veggie, and gravy medley, encased in flaky, golden crusts. This recipe makes six individual pot pies that you can freeze and bake up whenever you need an easy, cozy dinner.
Let's get cooking, shall we?
Easy Make-Ahead Chicken Pot Pies
Makes six individual (2-cup) pot pies
6 (2-cup) disposable aluminum pie pans
2 sheets store bought puff pastry dough, thawed
2 tablespoons neutral oil (such as grapeseed or canola)
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery ribs, diced
3-4 cloves garlic, minced
8 ounces crimini mushrooms, sliced
1/2 cup all-purpose flour
1/4 cup whole milk
6 cups low-sodium chicken broth
1 tablespoon For the Birds spice blend
3 cups shredded rotisserie chicken
1 1/2 cups frozen peas
Arrange puff pastry on a parchment-lined baking sheet. Turn one of the disposable aluminum pie pans upside down on top of the puff pastry, and use it as a guide to cut the puff pastry into 6 circles for topping your pot pies. Discard extra puff pastry (or cut it into strips/small pieces, brush it with a beaten egg, sprinkle it with some Sugar & Spice, and bake it at 400F until golden brown for a no-waste and quick and easy sweet treat).
In a large heavy-bottom pot, heat oil and butter over medium-high. Add the diced onion, carrots, and celery and cook, stirring occasionally, until onions are translucent and vegetables begin to soften. Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms have cooked down and released most of their liquid.
Sprinkle the flour over the sautéed vegetables and stir to coat. Cook, stirring constantly, until the smell of raw flour dissipates. Remove from heat and gradually add milk, stirring constantly. Add the chicken broth and return to the heat. Cook, stirring constantly, until the liquid thickens slightly so that it coats the back of your spoon. Add the For the Birds and the shredded chicken and season to taste with kosher salt. Remove from heat and stir in the peas. Allow filling to cool completely.
Spoon cooled filling into the disposable aluminum pie tins, then top with puff pastry circles. Use a fork to seal the edges of the puff pastry, and cut 2-3 slits in the middle of the puff pastry to vent.
Cut 6 pieces of aluminum foil big enough to cover your pot pies. Spray one side of the foil with cooking spray (which will help keep the puff pastry from sticking to it), and cover the pot pies. Use a marker to label and write baking instructions on each pot pie. Wrap each covered pot pie completely with plastic wrap (which will help protect it from freezer burn). Freeze for up to 2 months.
To bake: Preheat oven to 400F with rack in the middle. Remove plastic wrap from pot pies and arrange on a rimmed baking sheet. Bake, covered, 40 minutes, then remove foil and bake until crust is golden brown, about 30-35 minutes. Allow pot pies to rest about 10 minutes before serving.